MOROCCAN-INSPIRED MEATLOAF

Moroccan-Inspired Meatloaf image

The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up! Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Provided by bstotts

Time 2h35m

Yield 12

Number Of Ingredients 25

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large stalk celery, chopped
6 cloves garlic, chopped
1 (3 inch) piece fresh ginger, minced
1 ¼ teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
2 pounds ground lamb
1 pound ground beef
1 ¼ cups dry bread crumbs
¼ cup chopped fresh cilantro
2 large eggs
2 tablespoons chopped fresh mint
1 ½ cups ketchup
¼ medium yellow onion, minced
1 tablespoon pomegranate molasses
1/2 medium chipotle pepper in adobo sauce, minced
1 ½ teaspoons adobo sauce from chipotle peppers
½ teaspoon white sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
Unmold meatloaf onto a large plate. Slice and serve with the sauce.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 20.1 g, Cholesterol 104.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 7.3 g, Sodium 706.2 mg, Sugar 9.6 g